Thaw the dough at room temperature for at least 1 hour, then roll out carefully by trying to pull it a little to increase the size and make it thin.Then brush them with a little melted margarine, to which you can add a thin layer of bread crumbs.Then prepare the filling.Peel and cut apples into slices into a bowl with raisins (previously soaked in water), sugar, pine nuts, almonds, grated lemon peel, cinnamon.Mix everything together and pour the brandy to macerate for 1/2 hour, leaving.Place the stuffing in the center of the rolled out pastry and shut it again, overlapping the edges of about 3 cm.Brush with a little melted margarine, place on a baking sheet covered with parchment paper and bake in oven at 180° for 45/50 minutes.Let cool and serve sliced.

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